Car Wash

While at Nonnie and Papaw's house last week, the boys got the hoses out for some car washing fun! I just can't get enough of these pictures...

Our Getaway

This family just got back from a nice, long weekend/weekday getaway.
We first made a stop in Jackson to drop the kids with Nonnie and Papaw as well as well as go to Cannon and Adelaide Kirk's 1st birthday party! Last year we went to see them in the hospital, the day after they were born, while passing through town, on this same weekend. Gosh, how time flies!

On Sunday, Dan and I set out bright and early to Pensacola to meet baby Luke and visit the Aldridge family.

He is such a sweet and easy-going baby! And I have never seen a more seamless addition to a family. Everyone seems so happy and Luke just fits right in.

Then on Monday, Dan and I headed over to Biloxi to celebrate our anniversary at the IP Casino.
We slept late in our lovely, comfy hotel room.

We "dressed up" and went to dinner!

Tien = YUM!

We relaxed by the pool!



And most importantly, we spent time together...uninterrupted by little ones...not distracted by work or daily chores...just Dan and Amy time, and it was wonderful!

Oh and the kids....
They had a pretty fun time too, with Nonnie and Papaw.
They rode bikes and played at the park.


They went swimming.

They got special treats at the mall.

And they were given undivided attention from 2 wonderful grandparents who were gracious enough to give up most of their week to keep our little fellas! Thanks again Nonnie and Papaw!
Now that we are back home, I realize just how much we all benefited from this little break. The kids seem happier. Dan and I are refreshed and happy to be back in our normal work and parenting roles. I think we all get so wrapped up in the day to day, that we don't even realize how nice it feels to take a step back and just breath. I am so thankful that we had the opportunity to do just that. It doesn't take traveling far distances to gain a renewed perspective.

Happy Anniversary

7 years ago today I married my soulmate. There is no one who knows me better or who I have more fun with. In the past 7 years we have experienced so many new and exciting things including the purchase of our first home, a move to Starkville, and of course, the births of our 2 beautiful children. And the best part of all of these memories is that I shared them with the love of my life. I love you Dan and I look forward to taking on many more fun adventures, with you by my side.

Moussaka...It's what's for dinner!

As my friend, Alisha, can tell you, I cook Greek food a lot! And that's because this family of four loves most anything Greek! And who's not going to cook what is not only sure to please the masses but also falls under the "pretty heathy" category that I strive for!?
Well, tonight, I attempted a classic, Eggplant Moussaka. I found the recipe in my favorite magazine, Cooking Light, and it is so yummy and, although it takes a while to prepare, is relatively easy.
I will admit that when I first read over the recipe, I was a little intimidated by the mentioning of béchamel sauce. Turns out, that is nothing more than a fancy cheese sauce...I know, I know I sound like the true southerner that I am with that comment. :)
Anyway, the dish is delish! And the wheat bulgur is a great substitute for ground meat to make it both vegetarian and lower in calories! I promise, even you meat lovers out there will love it and you won't even miss the beef. So, without further ado, here is the recipe:


1. Preheat broiler to high.
2. Brush eggplant slices with 1 Tbsp of oil. Place eggplant in foil lined cooking sheet coated with cooking spray; broil 6 inches from heat for 5 minutes on each side or until crowned. Set eggplant aside.
3. Heat large skillet over med/high heat. Add remaining 1 Tbsp oil to pan. Add chopped onion; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until lightly toasted. Add allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened.
4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Bring to a boil; reduce heat to med/low, and simmer 5 minutes, or until thickened. Stir in cheese and salt. Remove from heat and cool slightly. Add egg, stirring well with whisk.
5. Preheat oven to 350.
6. Arrange half of eggplant on bottom of 7x11 ceramic baking dish, coated with cooking spray. Spread bulgur mixture evenly over eggplant. Arrange remaining eggplant on top of bulgur mixture. Top with milk mixture. Bake at 350 for 40 minutes, and remove from oven. Raise oven temp to 475 and return to oven for 4 minutes or until top is browner. Let stand for 10 minutes before serving.

And on a side note, this is my first test at posting a blog with my new I-phone app! Wahoo! Someone's getting fancy! ;)
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